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Beef Pasties

 Beef Pasties
We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!
4 ServingsPrep: 20 min. Bake: 20 min.


  • 2 cups cubed cooked roast beef (1/4-inch pieces)
  • 1-1/2 cup finely chopped cooked potatoes
  • 1 cup beef gravy
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped cooked onion
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)
  • Half-and-half cream


  • In a large bowl, combine the first nine ingredients; set aside. On a
  • lightly floured surface, roll out a fourth of the pastry into an
  • 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges
  • with water; fold dough over filling and press the edges with a fork
  • to seal.
  • Place on an ungreased baking sheet. Repeat with remaining pastry and
  • filling. Cut slits in top of each; brush with cream. Bake at
  • 450° for 20-25 minutes or until golden brown. Yield: 4
  • servings.
Editor's Note: If using purchased pre-rolled pastry, cut each circle in half. Mound filling on half of the pastry; fold over,

2 of 2

Beef Pasties (continued)

Editor's Note: forming a wedge.
Nutritional Facts: 1 pastie equals 724 calories, 33 g fat (14 g saturated fat), 93 mg cholesterol, 1,057 mg sodium, 71 g carbohydrate, 2 g fiber, 33 g protein.